S&W Craft Roasting

Colombia Santa Monica Strawberry Honey Process

Grown by Jairo Arcila at Santa Monica in Quindío, Colombia at 1450–1500 masl, this 100% Castillo microlot underwent a 72-hour anaerobic fermentation with pulp, macerated strawberries, and wine yeast before drying on raised beds. The honey process amplifies floral notes over the washed iteration, while the cup delivers strawberry, custard, and vanilla with a cream-forward texture that roaster S&W expects to smooth and sweeten further with age. Co-ferments polarize, but this is their most approachable yet—a special lot for those ready to explore bold fermentation.